Millet

Tigger loves his breakfast. Initially I served it with fruit puree but I think it better for him to learn to eat it plain. As a result, every morning he is crying for cereal / porridge / rice and kicking with joy at the sight of his green bowl.
Brown rice and millet cereal - I grind them in a coffee grinder. This saves me cooking time and there is no pureeing afterwards. When baby is able to chew you can of course shorten grinding time, or abandon it completely . I cook it in the ratio  1:4 (powder to liquid). I cook using water, mostly, sometimes adding a little bit of breast milk.
Millet is a little bitter so initially I added it to rice or porridge. Now I mix it half and half, gradually increasing the proportion of millet.

Millet 


2 tablespoons millet (wholegrain)
glass of water (200ml)
milk (breast milk or mm)
fruit puree

Rinse millet under cold water and pour boiling water over it. Bring glass of water to boil, add grains and simmer covered for 15-20 min. Set aside for further 10min. Puree or put it through a sieve. Add milk to desired consistency.

Apple may be added half way cooking.

Green

Spinach. As a child I associated it with disgusting pulp, as a teenager with Copenhagen diet. Only recently, while I was living in London, I discovered it could be tasty and interesting. Spinach pasta, salmon on a bed of spinach, baby spinach salad. Yum, yum. I would like Tigger to like it as well.

Spinach contains a lot of vitamin C, potassium, vitamins B1, B2, PP, carotene, phosphorus, and vitamin K, folic acid, lutein. This is an excellent source of calcium, strengthens the immune system.

Although it is so good it should not be served too often. Once a week is enough.

Creamy spinach with potato and garlic

handful of spinach leaves
2 small potatoes
garlic (a little)

Spinach can be prepared in two ways: steamed or stir-fried with garlic and pureed. Boil the potatoes and put through a sieve or mouli. Mix together, if necessary, add breast milk or modified milk for right consistency.

It suitable for freezing (before adding milk) and can be stored for up to 4 weeks.